Sandwich Essentials Awesome French Dip Food

EASY FRENCH DIP SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
• Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

SANDWICH ESSENTIALS: AWESOME FRENCH DIP

Steps:

• 1. PREP/PREPARE
• 2. The top round is the largest muscle in the round, (top round, bottom round, eye of round). It is gristle-free when trimmed correctly, and will stand up to 8 hours in the slow cooker without falling apart. Rib eye is more traditional, but more expensive. After trying several cuts of beef, I think the top round does the best job for this recipe.
• 3. These are the French buns that I am using for this recipe. Actually, they are more like a small loaf, than a bun: https://www.justapinch.com/recipes/bread/savory-bread/bread-essentials-french-petits-pains.html?r=2
• 4. Gather your ingredients (mise en place).
• 5. Remove any excess fat, and thinly slice the beef.
• 6. Chef's Tip: If you place the roast into the freezer for about 30 - 40 minutes, it will firm it up, and make it easier to slice.
• 7. Roughly chop the celery.
• 8. Add all of the ingredients, except the beef, into a pot, bring to the boil, then reduce to a simmer, and stir for about 5 minutes.
• 9. Add the beef to the insert of your slow cooker, and pour the hot liquid over the top.
• 10. Slow cook on low for 8 hours.
• 11. When it cools, remove the beef from the broth, and pick out the celery bits.
• 12. Chef's Tip: Thickly cutting up the celery, makes it easier to remove it from the beef.
• 13. Use a fine-mesh strainer, to strain the au juice into a saucepan, then bring up to a simmer.
• 14. Cut open a nice crusty bun, and add a smear of brown mustard (if using), and then add some beef. This is a rustic sandwich, so pile it on.
• 15. Add a bit of hot au jus, slap on a piece of provolone, and stick it under the broiler for about a minute to melt the cheese.
• 16. Chef's Note: I opted out of the broiler, and just used my brûlée torch.
• 17. PLATE/PRESENT
• 18. Serve while nice and warm with a bowl of the au jus (for dipping), and maybe a dill pickle wedge, and some chips. Enjoy.
• 19. Keep the faith, and keep cooking.

FRENCH DIP SANDWICHES

Steps:

• Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.
• Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.
• Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.
• Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.
• Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.
• Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.

FRENCH DIP SANDWICHES

Steps:

• Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine.
• In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil.
• Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions.
• Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.

SANDWICH ESSENTIALS: SLOW COOKER DOUBLE FRENCH DIP

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Cut the onions pole-to-pole and thinly slice.
• 4. Chef's Tip: A good mandoline is excellent for generating consistent slices. But one word of caution, if you don't use a cutting guard, you need to be very careful or you just might wind up cutting more than the onions. OUCH!!!
• 5. Add the oil and butter to a heavy-bottomed pot, over medium-high heat.
• 6. Dust the roast with some salt and pepper.
• 7. When the foaming subsides, add the chuck roast and brown on all sides, 2 - 3 minutes per side.
• 8. Remove the roast, and place into the slow cooker.
• 9. Reduce the heat to medium-low, add the onions, to the pot and stir to coat with the oil and butter.
• 10. Cover, and allow to cook, for 5 minutes.
• 11. Remove the cover, and increase the heat to medium-high.
• 12. Cook the onions, stirring frequently, until they brown, but do not burn, about 12 - 15 minutes.
• 13. Chef's Note: Don't skimp on the browning of the onions. Browning is necessary to give the broth its color and deep, rich flavor.
• 14. Add the beef consommé and wine, and bring to a simmer.
• 15. Chef's Note: I have never found a "store-bought" beef consommé that I could abide. And since making beef consommé is rather time consuming, you can always substitute a good beef stock. I would recommend against using any beef broth, because it is too salty. I don't want a salty au jus; I want it to be flavorful.
• 16. Place the onions, and liquid into the slow cooker, and then add the thyme, bay leaves, and celery to the pot.
• 17. If you wish, you can tie the herbs together with some cheesecloth, and make a bouquet garni. Then, at the end of the cooking process, all you need to do is remove the bundled spices, and toss into the trash.
• 18. Chef's Note: Do a final tasting for proper seasoning, but watch out for the salt, because it will intensify during the cooking process.
• 19. Cover the slow cooker, and cook on low for about 6 - 7 hours, or on high for about 4 - 5 hours.
• 20. Remove the roast from the pot, and allow to rest for 10 minutes.
• 21. Remove the thyme, bay leaves, and parsley, and then run the au jus through a fine-mesh strainer, pressing on the onions to extract as much flavor as possible.
• 22. Chef's Note: Discard the onions.
• 23. Use a very sharp knife to thinly slice the beef.
• 24. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 25. Brush a bit of horseradish sauce on the bottom of your crusty bread.
• 26. Pile on some beef.
• 27. Cover with a few slices of provolone cheese.
• 28. Stick in the oven until warm, and the cheese is melty.
• 29. PLATE/PRESENT
• 30. Serve with the au jus on the side. Enjoy.
• 31. Keep the faith, and keep cooking.
• 32. OPTIONAL METHOD
• 33. If you want your sandwich to be outstanding, try the alternative method: When you remove the beef from the slow cooker, wrap in a piece of parchment paper, and tightly wrap in foil. Allow the roast to come to room temp, and then stick in the fridge overnight. Strain the au jus, place in a covered bowl, allow it to come to room temp, and then place in the fridge, overnight. In the morning, skim the congealed fat off the top of the au just, and warm up in a pan. Remove the cold beef, and slice as thinly as possible. Dip the slices in the warm au jus before putting them on the bread, and then bake in the oven as per the recipe. Yummy.

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.